Chicken and Creamy Parsley Mustard Sauce
with Mash, Green Beans and Peas
This hearty recipe certainly cuts the mustard! Pair gammon with an parsley mustard creamy sauce, then serve with mash and garlicky green beans for a dinner that's perfect for a balanced lifestyle.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
80 grams
Green Beans
2 unit(s)
British Chicken Breasts
120 grams
Peas
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Wholegrain Mustard
(Contains: Mustard)
10 grams
Chicken Stock Paste
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Finely chop the parsley (stalks and all).
Peel and grate the garlic (or use a garlic press). Trim the green beans.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
Season with salt and pepper. Cover with a lid to keep warm.
While the potatoes cook, pop the green beans and half of the garlic onto a piece of foil with a drizzle of oil and season with salt and pepper.
Toss to coat and fold the foil, sealing on all sides to create a parcel.
Pop the parcel onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.
When the parcel has 2 mins cook time remaining, add the peas to the same tray.
Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
Once your chicken is cooked, put the frying pan back on medium heat.
Add the remaining garlic and fry for 30 secs. Stir through the creme fraiche, water for the sauce (see pantry for amount), wholegrain mustard and chicken stock paste.
Bring up to a boil, then reduce the heat to a simmer. Cook until thickened, 2-3 mins. Once the sauce has thickened, remove from the heat and stir through the parsley.
Taste and season with salt and pepper if needed. Add a splash of water if your sauce is looking a little thick.
Transfer the chicken to your serving plates and spoon over the creamy parsley mustard sauce.
Serve with your mash and green veg alongside.
